Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation

H. Mahdjoub Bessam; M. Missouri; S. Kridech

doi:doi:10.11648/j.jfns.20160403.15

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Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation

H. Mahdjoub Bessam, M. Missouri, S. Kridech

Published in Journal of Food and Nutrition Sciences (Volume 4, Issue 3)

Received: 6 April 2016 Accepted: 25 April 2016 Published: 30 May 2016

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Abstract

The development of lactic fermentations for transformation and bio conservation of meat, part of the indigenous flora of the 'Kaddid' is very promotable, due to their adaptability to the conditions of fermentation. The objective of this study is the selection of indigenous strains of the Lactobacillus genus highly acidifying by phenotypic and biochemical methods. The selection focused on technological criteria, such as the ability to grow in an environments at Ph7 < T > 45°C, 4% Staphylococcus strain aureus. Furthermore, the strain produces inhibitory substances of a proteic nature: in addition to lactic acid and hydrogen peroxide bacteriocins.

Published in	Journal of Food and Nutrition Sciences (Volume 4, Issue 3)
DOI	10.11648/j.jfns.20160403.15
Page(s)	70-77
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

‘Kaddid’, Indigenous Lactic Ferments, Technological Properties, Acidification Activity, Antimicrobial Activity, Lactobacillus sakei

References

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APA Style

H. Mahdjoub Bessam, M. Missouri, S. Kridech. (2016). Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation. Journal of Food and Nutrition Sciences, 4(3), 70-77. https://doi.org/10.11648/j.jfns.20160403.15

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ACS Style

H. Mahdjoub Bessam; M. Missouri; S. Kridech. Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation. J. Food Nutr. Sci. 2016, 4(3), 70-77. doi: 10.11648/j.jfns.20160403.15

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AMA Style

H. Mahdjoub Bessam, M. Missouri, S. Kridech. Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation. J Food Nutr Sci. 2016;4(3):70-77. doi: 10.11648/j.jfns.20160403.15

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@article{10.11648/j.jfns.20160403.15,
  author = {H. Mahdjoub Bessam and M. Missouri and S. Kridech},
  title = {Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {4},
  number = {3},
  pages = {70-77},
  doi = {10.11648/j.jfns.20160403.15},
  url = {https://doi.org/10.11648/j.jfns.20160403.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160403.15},
  abstract = {The development of lactic fermentations for transformation and bio conservation of meat, part of the indigenous flora of the 'Kaddid' is very promotable, due to their adaptability to the conditions of fermentation. The objective of this study is the selection of indigenous strains of the Lactobacillus genus highly acidifying by phenotypic and biochemical methods. The selection focused on technological criteria, such as the ability to grow in an environments at Ph7  45°C, 4% Staphylococcus strain aureus. Furthermore, the strain produces inhibitory substances of a proteic nature: in addition to lactic acid and hydrogen peroxide bacteriocins.},
 year = {2016}
}

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TY  - JOUR
T1  - Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation
AU  - H. Mahdjoub Bessam
AU  - M. Missouri
AU  - S. Kridech
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PY  - 2016
N1  - https://doi.org/10.11648/j.jfns.20160403.15
DO  - 10.11648/j.jfns.20160403.15
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 70
EP  - 77
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20160403.15
AB  - The development of lactic fermentations for transformation and bio conservation of meat, part of the indigenous flora of the 'Kaddid' is very promotable, due to their adaptability to the conditions of fermentation. The objective of this study is the selection of indigenous strains of the Lactobacillus genus highly acidifying by phenotypic and biochemical methods. The selection focused on technological criteria, such as the ability to grow in an environments at Ph7  45°C, 4% Staphylococcus strain aureus. Furthermore, the strain produces inhibitory substances of a proteic nature: in addition to lactic acid and hydrogen peroxide bacteriocins.
VL  - 4
IS  - 3
ER  -

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Author Information

H. Mahdjoub Bessam

Department of Biology, Faculty of Natural Sciences & Life, Djillali Liabes University of Sidi Bel-Abbes, Sidi Bel-Abbes, Algeria
M. Missouri

Department of Biology, Faculty of Natural Sciences & Life, Djillali Liabes University of Sidi Bel-Abbes, Sidi Bel-Abbes, Algeria
S. Kridech

Department of Biology, Faculty of Natural Sciences & Life, Mustapha Stambouli, University of Mascara, Mascara, Algeria

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Plain Text BibTeX RIS

APA Style

H. Mahdjoub Bessam, M. Missouri, S. Kridech. (2016). Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation. Journal of Food and Nutrition Sciences, 4(3), 70-77. https://doi.org/10.11648/j.jfns.20160403.15

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ACS Style

H. Mahdjoub Bessam; M. Missouri; S. Kridech. Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation. J. Food Nutr. Sci. 2016, 4(3), 70-77. doi: 10.11648/j.jfns.20160403.15

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AMA Style

H. Mahdjoub Bessam, M. Missouri, S. Kridech. Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation. J Food Nutr Sci. 2016;4(3):70-77. doi: 10.11648/j.jfns.20160403.15

Copy | Download

@article{10.11648/j.jfns.20160403.15,
  author = {H. Mahdjoub Bessam and M. Missouri and S. Kridech},
  title = {Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {4},
  number = {3},
  pages = {70-77},
  doi = {10.11648/j.jfns.20160403.15},
  url = {https://doi.org/10.11648/j.jfns.20160403.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160403.15},
  abstract = {The development of lactic fermentations for transformation and bio conservation of meat, part of the indigenous flora of the 'Kaddid' is very promotable, due to their adaptability to the conditions of fermentation. The objective of this study is the selection of indigenous strains of the Lactobacillus genus highly acidifying by phenotypic and biochemical methods. The selection focused on technological criteria, such as the ability to grow in an environments at Ph7  45°C, 4% Staphylococcus strain aureus. Furthermore, the strain produces inhibitory substances of a proteic nature: in addition to lactic acid and hydrogen peroxide bacteriocins.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation
AU  - H. Mahdjoub Bessam
AU  - M. Missouri
AU  - S. Kridech
Y1  - 2016/05/30
PY  - 2016
N1  - https://doi.org/10.11648/j.jfns.20160403.15
DO  - 10.11648/j.jfns.20160403.15
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 70
EP  - 77
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20160403.15
AB  - The development of lactic fermentations for transformation and bio conservation of meat, part of the indigenous flora of the 'Kaddid' is very promotable, due to their adaptability to the conditions of fermentation. The objective of this study is the selection of indigenous strains of the Lactobacillus genus highly acidifying by phenotypic and biochemical methods. The selection focused on technological criteria, such as the ability to grow in an environments at Ph7  45°C, 4% Staphylococcus strain aureus. Furthermore, the strain produces inhibitory substances of a proteic nature: in addition to lactic acid and hydrogen peroxide bacteriocins.
VL  - 4
IS  - 3
ER  -

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